Why it works: Sugar and orange are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Orange-water Ice
Ingredients
Directions
Dissolve the gelatine
Add a tablespoonful of gelatine to one gill of water.
Let it stand twenty minutes.
Add half a pint of boiling water and stir until dissolved.
Make the mixture
Add four ounces of powdered sugar, the strained juice of six oranges, and cold water enough to make a full quart in all.
Stir until the sugar is dissolved.
Freeze
Pour into the freezing can and freeze.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + orangetop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and orange barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Helps set the ice smoothly and gives it a firmer body that resists large ice crystals.
- Powdered sugar
- Adds sweetness and softens the frozen texture by lowering the freezing point.
- Orange juice
- Provides the main flavor along with bright acidity.
The step that matters
Stir until the sugar is dissolved. Sugar that stays undissolved can leave a grainy texture in the finished ice, and dissolved sugar also lowers the freezing point so the mixture freezes into a softer, smoother ice.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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